Description
Lazy Chicken Enchiladas bring comfort right to your dinner table with minimal effort and maximum flavor. Grab some tortillas, shred some chicken, and get ready for a quick Mexican-inspired meal that’ll have everyone asking for seconds.
Ingredients
Scale
Main Ingredients:
- 2 cups chicken, shredded
- 10 corn tortillas
- 1 cup cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
Supporting Ingredients:
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
Seasonings and Aromatics:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Warm 1 tablespoon olive oil in a large skillet at medium heat. Sauté your chopped onion for 5-7 minutes until it turns translucent and soft.
- Add 2 minced garlic cloves and cook for 1 minute. Sprinkle in your spices: 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon smoked paprika, ¼ teaspoon oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper. Stir for 30 seconds to release their aromatic flavors.
- Fold 2 cups of shredded chicken into the skillet. Pour in 1 can of undrained diced tomatoes and green chilies. Simmer the mixture for 5-10 minutes, stirring occasionally.
- Remove the skillet from heat. Blend in 1 can of condensed cream of chicken soup and 1 cup of sour cream until the mixture looks smooth and creamy.
- Stir ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese into the chicken mixture. Set aside while preparing tortillas.
- Wrap 10 corn tortillas in a damp paper towel. Microwave on high for 1-2 minutes to soften them.
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
- Spoon ¼ cup of chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Sprinkle the remaining ½ cup of cheddar and ½ cup of Monterey Jack cheese over the rolled enchiladas.
- Cover the dish with foil and bake for 20 minutes at 350°F. Remove foil and continue baking for 10-15 minutes until cheese melts completely.
- Allow enchiladas to rest for 3-4 minutes after removing from the oven. Garnish with optional toppings like chopped cilantro, avocado slices, and extra sour cream.
Notes
- Warm tortillas just before rolling to prevent cracking and make them more pliable, ensuring neat and tight enchiladas.
- For a healthier version, swap cream of chicken soup with Greek yogurt and use low-fat cheeses to reduce calories without losing flavor.
- Shred chicken while it’s still warm for easier mixing and more even distribution of filling throughout the enchiladas.
- Make extra filling and freeze for a quick weeknight meal – the spiced chicken mixture keeps well for up to 3 months in an airtight container.
- Prep Time: 15-20 minutes
- Cook Time: 40-50 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg